If you live in the Los Angeles area, please email your family and friends the link to this article.

I have been writing about the dangers of hydrogenated oils, high fructose corn syrup, MSG, asparatame and other toxic man made chemical additives, dyes and colorings since 1996 to warn consumers of what they were eating and feeding their children. I believe after I present the facts you will understand the need for Jaime Oliver to go into the schools in Los Angeles and if I were a parent in the Los Angeles schools after you read the facts
here, I suggest that you start writing letters, calling the school board and attending board meetings to get this done.

When I saw what Jaime Oliver had come up against with the Los Angeles Unified School District, I was appalled. Here is a man that came all the way from England to try and teach them about the garbage they are feeding the students in Los Angeles and they did not want his cameras because it would exploit the students as they have stated. Was that the reason, or was it because they did not want to be embarassed by what Oliver would show them.

So, I wrote an email to each of the board members of the school district as well to Mr. Cortines, the now outgoing Superindentent, detailing my efforts since 1996 educating people about the deadly toxins in processed food and junk food. In my email, I listed my column , Hydrogenated Oils-Silent Killers that I first wrote in 1996, which has been continously updated with the latest research and invited them to read it. I also invited to send each of them a copy of the documentary, inGREEDients that I was the Content, Creative and Journalistic Consultant on.

I thought for sure with the information I was providing that I would hear back from the Superintendent and all of the board members, however, the only response I received was from a Ms.Yolie Flores, one of the board members.

Below is Ms. Flores's reply to my email - ( I have removed her email addresses as a courtesy for spamming )

My concerns/comments are made in "red" after each paragraph of her email

Thank you for your email and suggestions regarding the nutrition of our children's meals. It is very important to me that students have healthy food options.

LAUSD has made a number of changes to school nutrition policies over the past few years, including banning the sale of soda and junk food from schools; reducing sodium levels and added sugars, and eliminating added trans fats and palm oil in meals served; and adopting rigorous food safety and sanitation policies. Additionally, Cafe' LA is rolling out to more schools throughout LAUSD, and our Food Services management team continues to work on developing new and healthier menus and products for our students.

I want to assure you that I am open to any ideas and advice that can help LAUSD further enhance the quality and nutrition of our students meals. In fact, LAUSD has an open invitation to Mr. Oliver to work with us, share his best practices, and even join us in our advocacy efforts for increased funding for the nutrition program. However, we respectfully requested he leave the cameras behind. I want you to be aware that Mr. Oliver has not accepted our invitation to date.

I gave them plenty of advice and asked them to read my hydogenated oils column

When LAUSD was first contacted by Mr. Oliver's reality television team, we reached out to school officials in Huntington, West Virginia, the location of his first season's show. We were told they could not speak to us about their experience with Mr. Oliver as they had signed confidentiality agreements. They advised us to secure good lawyers if indeed we were considering participating in the show. What they did share was that they were running a deficit after implementing the changes Mr. Oliver brought. This information, combined with the fact that this is a reality television show, gave us great pause in considering their request.

What does this have to do with why I was writing them and what needs to be changed in the school food menus? In addition, the comment that Huntington had told them they were now running a deficit because of Oliver, well...is that
Oliver's fault - no, it is because Huntington point blank was serving garbage food to their student and Oliver showed them how
to serve their students HEALTHY food which is going to cost a little more than all this processed - pre-packaged food they
were buying. What I am most distrubed about in this comment of Ms. Flores is they were basically saying, we are not going
to spend what it will take to feed out students healthy food. That basically is what they are saying otherwise why would this
be listed as a concern? Because it should not be - the students need to be fed healthy food - not crap.

I find Ms. Flores words, " without allowing us any editorial control" interesting, basically they wanted control to censure anything they didn't like that Oliver found and would show.

Our invitation to Mr. Oliver still stands. We hope he chooses to share his expertise with us and be a partner on child nutrition issues in the United States. Our request to him, however, is that he leaves the cameras behind.

If they are sincere to allow Mr. Oliver in to teach them what they are doing wrong to serve healthier meals to their students, they will stop this childlish game over not allowing cameras into the schools. What are they wanting to hide and then control? I asked that in a reply back to Ms.Flores and have not received a reply as of the
writing of this article.

Thank you again for your interest in making LAUSD better. I appreciate you taking the time to share your thoughts on behalf of our students.

Sincerely,

Yolie FloresBoard MemberLAUSD Board of Education

In addition to Ms. Flores reply to my email, below is this posting of outgoing Superintendent, Mr. Ramon Cortines that he posted on the SCHOOLMENU.COM website.

It can be found each of the LAUSD schools on the SchoolMenu.COM website for the LAUSD schools. This is the West Adams High School menu,MENU.

I have made my comments in "red" below concerning certain statements of Mr. Cortines which I will proved wrong in this article.

April 11, 2011

Dear LAUSD Students, Parents and Employees:

On April 12th, reality television host, Jamie Oliver, will be launching his second season of the "Food Revolution" program. In the past few days, the promotions have been airing on television showing myself and footage. I would like to take a moment to share my concerns regarding the show and clarify the District's decision to not have Mr. Oliver use our schools as a stage for this television reality show.

First, as Superintendent, it is my priority that students receive the best education possible with minimum disruption. I feel that having camera crews for long periods of time at undisclosed schools would cause much disruption and impact the instructional school day. Secondly, Mr. Oliver's show is still a reality television show filmed for entertainment. I did not want the excellent work we have done regarding our school meal program to be misconstrued by a "reality TV show." LAUSD recently experienced how reality television can easily take liberty with the truth with the District's participation in the taping of "School Pride."

No Mr. Cortines, Food Revolution is not a reality show...it is a show to teach people about the poor choices of food they are eating that very serverely affects their health. If you and others don't start opening your minds that things have to change, we are going to have a two generations of children that will die before their parents because of your ignorance of the facts and because you don't want Mr. Oliver in the schools with cameras. I've heard of excuses before, but this is simply about you not wanting to deal with the truth, but this is beyond belief as an excuse and not a very
intelligent one because you are only adding to the problem of poor health and obesity because of you unjustified excuses
that are ridiculous. I hope you are reading this article and my other articles I have been writing since 1996 to help people and children become healthier. Maybe if you open your mind and read you will learn something.

In good faith, I offered to work with Mr. Oliver and asked for him to respond to these options

Create recipes and a three-week menu cycle based on a budget of 77 cents per meal, incorporating all local, state and the new federal program and nutritional requirements for our 2011-12 menus.

A written proposal of what they intend to do onsite Mr. Cortines? You've got to be kidding. Mr. Cortines, that is obvious what Oliver will do..... to teach you that you are serving junk as food to students. You don't want cameras in your menu committe to give input on menu development because it will probably show you have incompetent people on that committe because otherwise why are you feeding students junk loaded with chemicals. I say this because of what I found about your sodium comment you make. Evidently, someone on your committe can't count sodium correctly in these menu items for a meal. You've got to be kidding about 77 cents per meal. That is the problem right there. This is all about feeding the students the cheapest you can regardless if it is healthy. You know very well that to feed the students non processed, non pre made frozen food that is just heated up which is loaded with all sorts of chemicals and god knows what else, to feed them "real food", real chicken it is going to cost more than 77 cents a meal. And no you are not meeting the sodium requirements. I show how you are not below. What about putting on the school menu website an image of every pre-made frozen food and every food that is not made from stratch with real wole foods that lists its ingredients of that product. And while your at it, have them also list
the sugars content on each item. Why is that not listed on the nutrition specs for each menu item I fouind? No, you won't do what because it will reveal the crap you are feeding the students. Excuse my french, but Iike Olive, I have dealt with a few people like yourself before over the years. When I first started writing back in 1996 about hydrogenated oils and high fructose corn syrup and the amount of sugars in products, there were those like you that called me a nutcase. Well, who has the last laugh now Mr. Cortines? I and all the researchers back then were right about both man made frankenstein food. Parents...aren't your children worth more to you than what you will learn in this article of what is being done to your children?

As of today, there have been no written proposals or menus received regarding these appropriate requests.

Let me share some facts with you:

LAUSD Food Services is recognized as a national leader for their efforts to promote healthy food and lifestyle choices to combat diabetes, obesity and other health issues. In fact, the USDA has recognized publically that LAUSD menus for next year far exceed the government's own meal standards set by the Institute of Medicine.

You are using the USDA's oudated recommendations of 2005 which have not been updated with the
latest medical findings from Baylor Institute of Medicine and other health researchers in this area of dietary recommendations of sodium, fats, etc. - see below.

Within the last six years, the Board of Education saw the need for nutritional requirements for student meals above those mandated by the USDA and began implementing policies to meet or exceed those standards. This includes banning the sale of sodas and junk food and restricting the caloric and fat content of snacks.

Additionally, we have banned added trans-fats, sulfites, artificial red dye #40, yellow dye #5, added animal fats, added peanut oil and derivatives, sodium nitrate, tropical oils and no added MSG and palm oil in any of the foods served to students, and reduced sodium to only 1100 milligrams per meal. All grain products are a minimum of 51% whole grain or whole wheat, and we have significantly increased the amount of fresh fruits and vegetables offered daily to our students.

Mr. Cortines statement that sodium is only 1,100 milligrams per meal. That is grossly incorrect as I will show you below. One meal alone, (1) entree, (1) chocolate milk, (1) dessert alone has 3,117 milligrams of salt. This is 160% above the recommendation of sodium intake daily
for teenagers between 9 and 18 according to the Baylor Institute of Medicine. The 2010 USDA recommendations for recommended daily sodium intake for children and people over 51 is 1,500 milligrams of sodium per day. The USDA is still using also the 2005 dietary guidelines they used in 2005 which they have not updated which they are suppose to do every 5 years. They are still using data from 2000 to 2005 on dietary guidelines. The only reason why the
USDA is now stating the 1,500 milligrams of sodium for children is because of the Baylor Institute of Medicine findings in 2009 concerning the excessive sodium children were getting from pre made processed foods which the LAUSD uses for their school meals. I don't know what nutrition information Mr. Cortines is reading, certainly not off the actual school menus that show nutrition figures. Or if he was given this figure of 1,100 millgrams of sodium per meal by someone, they are grossly incompetent which makes you wonder if their nutrition staff knows anything about the deadly ingredients in the already frozen prepared processed food they are just heating up and serving students * see below

This year, more than 30,000 students are taste-testing the entrées that have been proposed to serve for the 2011-12 school year. A few of the items on next year's menu include: Salvadorian Beef Stew, Chicken Tandoori, Asian Pad Thai, California Sushi Roll, and Teriyaki Beef and Broccoli with Brown Rice. Visit Cafe-LA to review the full menu for next year.

If you go to the Cafe-LA website as Mr. Cortines suggests to see their excellent food they are serving, all you are able to pull up is a list of items that only show total carlories, fat and carbohydrates. It does not show you total sodium content, saturated fat and other nutrition information.

If you do go to this website instead, SchooMenu.com - LAUSD Schools, you can pull down the school menus for each school in the LAUSD district which shows that information. I am sure that as soon as Mr. Cortines and board members read this article, they will have that information taken down, however, as you will see below I have made images of that information on selected items on their menu which is pretty much the same across all of their schools. In addition, even on this website, they do not disclose total sugars, but you
can easily estimate this from the carbohydrates listed since they are using pre cooked, pre made processed food they just heat up and serve that
contain hydrogenated oils and high fructose corn syrup like the chocolate milk they serve. Just because Mr. Cortines says they have eliminated
trans-fats from their food is not correct. Most of this pre-made, pre cooked food ny food servicers has hydrogenated oils in it and as long each serving
does not contain more than 1/2 gram of trans-fats per serving under the current FDA labeling requirements, they can say it is trans-fats free. The food corporations simply lowered the size of the serving to get it under 1/2 gram and because they paid lobbyists in 2003 over 5 million dollars to lobby Washington politicians
and the FDA to allow for this very deceptive labeling allowance of trans-fats. It is a joke. I have also never come across such ignorance by a group bureaucrats who are causing the poor health of students of the crap they are feeding them because they don't what they are talking about when it comes to the food they are feeding these students. And all because they don't want Oliver in with cameras to show how stupid they are. And No Mr. Cortines, you should not be proud of the school meal program, it is crap. I will be posting messages on message boards asking students to email me if they have diabetes, heart problems etc. Let's see how many of them have these diseases and then explain that !

We are continuing to do amazing things at Food Services and will continue to make the program even better. I am proud of our school meal program and of our Food Services school cafeteria employees who collectively serve 122,000,000 student meals every year.

If you have any questions regarding the Food Services meal program, please contact the Food Services Division at (213) 241-3366.

Thank you,

Ramon Cortines

Mr. Cortines gives the impression that the school has gotten rid of junk food, that is not correct. They may not sell it in the cafeteria, but candy, unhealthy chemically laden baked goods and soda are sold in the student store, right next to the cafeteria. One soft drink has the equivalent of 12 teaspoons of sugar in each 12 ounce can. No wonder children as young as ten are developing diabetes.

Okay, now let's get down to the truth and facts if Oliver is correct in saying the LAUSD District is feeding the students un-healthy food. The same thing I have been writing about since 1996.

I went to the SchoolMenu.com website where you can pull menus for the LAUSD schools. The website Mr Cortines listed has limited nutrition information. SchooMenu.com - LAUSD Schools. I picked the Adams High School because this was the school Oliver wanted to go into. West Adams High School Menu. This menu is pretty much standard across all of the schools in the district. On the link above, you can whoever, access everyone school in the district. The reason why, they are purchasing pre-processed foods that they just heat up and serve. Mostly like from one of these servicer companies, Sodexo, Aramark or Cargill.

I made a .pdf copy of the menus, in case the Board decides to take the menus down after they read this column. You'll see images below of selected items on that menu with an explantion of why these foods are un-healthy and why the school district should not be feeding these to the students.

I'm going to show a few of the menu items of what a typical teenager would eat for breakfast and lunch and then give you a recap total of
such things as sodium, carbs, sugars, saturated fat, etc. along with the daily recommended maximums for these by the 2010 Baylor University,
recommendations, not the 2005 outdated standards the U.S. Department of Agriculture who is using as guidelines for schools. And what is the
U.S.D.A. doing recommending nutrition in the first place. It is an agriculture government agency, they know NOTHING about nutrition and especially nothing about the deadly additives in processed food.

After I show you these menu items, I will recap the total of sodium, cholesterol, carbs, fats,etc. of these items on the menus of the
Los Angeles schools. I'll also go over the different kinds of carbs, all carbs are not the same. In both the sausage biscuit and the breaded chicken sandwich, there are high carbs. Also note there are no listing for amount of trans-fats and if you have read my Hydrogenated Oils-Silent Killer you would know how deadly these by products of the hydrogenation process are to the body. In addition,
Just because Mr. Cortines says in his post on the school menu websites that they have eliminated trans-fats from their food is not correct. Most of this pre-made, pre cooked food my food servicers has hydrogenated oils in it and as long each serving does not contain more than 1/2 gram of trans-fats per serving under the current FDA labeling requirements, they can say it is trans-fats free. The food corporations simply lowered the size of the serving to get it under 1/2 gram and because they paid lobbyists in 2003 over 5 million dollars to lobby Washington politicians and the FDA to allow for this very deceptive labeling allowance of trans-fats.

Here is an image of the West Adams breakfast menu:

By the way, when you pull up the nutrition information, NONE of the menu items show total sugars. I wonder why?

Let's take a look at the Breakfast Sauage with a Fat Free Chocolate Milk as a drink.

On the website, you have to right click to get the nutrition information. Notice that there are NO TRANS-FATS listed or sugars listed on any of these items? I wonder why?

Concerning the Fat Free Chocolate Milk. HERSHEY'S Chocolate Syrup is what most milk dairies use to flavor the milk. These are the
ingredients in the chocolate syrup.

High fructose corn syrup, corn syrup, water, sugar, cocoa, contains 2% or less of: potassium sorbate (preservative), salt, mono & digycerides, polysorbate 60 (emulsifier), xanthan gum & vanilla (artificial flavor). Notice artificial flavor, this means the vanilla is artificial and if is says vanillin, it is made with
aspartame. What are these ingredients and how deadly are they?

First, you need to understand carbohydrates, otherwise known as carbs.

All carbohydrates are not created equal.

There are basically three types of carbohydrates:

1. Simple carbohydrates are composed of 1 or 2 sugar units that are broken down and digested quickly.
Recent research has shown that certain simple carbohydrate foods can cause extreme surges in blood sugar levels, which also increases insulin release. This can elevate appetite and the risk of excess fat storage.

2. Complex carbohydrates (also referred to as starch) are made up of many sugar units and are found in both natural (brown rice) and refined (white bread) form. They are structurally more complex and take longer to be broken down and digested.

In the early 1800s, the average American consumed about 12 pounds of sugar per year. According to USDA statistics, the average consumption of sugar, including corn sweeteners such as high fructose corn syrup, increased to more than 150 pounds per person by the year 2000.

Obesity and Weight Gain

Sugar is our primary source of energy, and when consumed, it can be converted to glycogen and stored in muscle or the liver for future use. However, many people consume an excessive amount of carbohydrates that significantly exceeds their storage capacity for glycogen, and when this happens, the sugar resulting from carbohydrate digestion is converted to body fat.

This is especially the case with fructose which is a significant component of the high fructose corn syrup that is found in many sweetened beverages and processed foods. Because of this potential for sugar and refined carbohydrates to cause weight gain, many of the people who consistently consume the processed foods that contain them are significantly overweight. In addition, these foods have been shown to encourage overeating which further increases their potential to cause weight gain. * Studies are listed at the end of this article.

What is fructose?

Fructose is a monosaccharide (simple sugar), which the body can use for energy. Because it does not cause blood sugar rise tremendously (has a low glycemic index), it was once thought that fructose was a good substitute for sucrose (table sugar). However, the American Diabetes Association and nutritional experts have changed their minds about this.

Is fructose bad?

A small amount of fructose, such as the amount found in most vegetables and fruits, is not a bad thing. In fact, there is evidence that a little bit may help your body process glucose properly. However, consuming too much fructose, even natural fructose at once or during a day overwhelm the body's capacity to process it. The diets of our ancestors contained only very small amounts of fructose. These days, estimates are that about 30% of the modern diet comes from fructose, this is what is causing the obesity problems and the rise of dieseaes such as diabetes, heart disease, thyroid problems and recently in studies it has been shown as a cause of attention deficit disorders both in children and adults. It is what over the consumption of fructose does to the body that disturbs hormones which influence brain function. The problem is with high fructose corn syrup since there is so much of it in the food supply nad it
reacts differently in the body.

A recent NPD poll showed that 58 percent of Americans are concerned that high-fructose corn syrup poses a health risk. Well they should be because of what it does to the body. Were you aware of this?

High Fructose Corn Syrup

The corn industry last year petitioned the FDA to rename high fructose corn syrup as corn sugar.

Is high fructose corn syrup the same as sugar? The corn industry had misled many into thinking the sweetener is composed mainly of fructose, a simple sugar found in honey and fruit. It is not.

"Sugar and high-fructose corn syrup are nutritionally the same,'' said Dr. Jacobson, who has a doctorate in microbiology. "I don't know if 'corn sugar' is the best term, but it's better than 'high-fructose corn syrup.' "

High-fructose corn syrup, which came into widespread use in the 1970s, isn't particularly high in fructose, but was so named to distinguish it from ordinary, glucose-containing corn syrup, according to a report in The American Journal of Clinical Nutrition. High-fructose corn syrup and sucrose (also known as table sugar) contain about the same amount of glucose and fructose. In fact, one commonly used version of the ingredient known as HFCS-42 actually contains less fructose (42 percent) than table sugar, which has 50 percent fructose, according to the report. The name is confusing, and consumers don't understand that it has the same calories as sugar. The problem is, food manufacturers has it in everything even when it is not needed. Why? To make the fodo additictive,
i.e. fast foods.

Prior to 1900, about 4 percent of America's calories came from fructose, while today's teens get roughly 12 percent of their calories that way. Since sugar and corn syrup are equally efficient as fructose delivery vehicles, the obvious conclusion is simply that we're consuming too many sweets. As for the HFCS-vs.-sugar smackdown, you might as well debate whether whiskey is healthier than vodka. Both are poison to the body states Robert Lustig, a pediatric endocrinologist at the University of California-San Francisco, has shown that both cause a buildup of fats, triggering a host of diseases such diabetes, gout, and heart disease. Most worrisome, Lustig says, it can lead to insulin resistance, a hormonal problem that makes one feel hungry even when they are full. "The way fructose is metabolized leads you to want to eat more and this leads to obsesity." Lustig stated. Hello - what did I say earlier about food manufacturers making
products to be addictive, to eat more of them - so the company sells more of them - making more profit - but and whose expense - the health of the consumer !

Lustig recommends that the average adult consume no more than 50 grams of fructose per day, less for children 18 or younger. A 20-ounce soda containing 37.5 grams of fructose is "going to be a shock to the liver if you drink it all in one sitting," he says. Ideally, your fructose should come with plenty of fiber, which slows its entry into the bloodstream. One place where the two are ingeniously packaged together: an apple. You should really only get your fructose from natural foods like fruits, not corn.

Some nutritionists have even argued that fructose should be regulated like a drug and high fructose corn syrup be banned from the food supply.
I've been trying to get it and hydrogenated oils banned since 1996.

In 1986, around the time the beverage industry switched over to corn syrup, the FDA convened a task force to assess various sweeteners-including sugar and HFCS. It concluded that sugars "do not have a unique role in the etiology [origin] of obesity," and the issue of regulation hasn't come up since. (The report's lead author, Walter H. Glinsmann, is now a paid consultant for the Corn Refiners Association.) However, that statement that they do not contribute to obesity was a farse. Even before that statement was made, researchers prior that statement being made had proven they do and again in the last few years, researcheres at Harvard and other leading medical research facilties
around the world has proven that both fructose as well as sugar contributes to obesity.

University of Southern California researchers analyzed sweet drinks from L.A. markets and fast-food joints, and found several (namely bottled Pepsi, Coke, and Sprite) with fructose-to-glucose ratios approaching 65/35. This is deadly to the body.

I am listing high fructose corn syrup in soft drinks as an example of how deadly it is. Even though the LAUSD is not serving soft drinks at their
cafeterias, the pre-cooked, processed foods they are purchasing fron food servicers are loaded with it, in nearly everything!

The University of California researchers completed an animal study in 2008. They found the following. Remember fructose mainly comes from
high fructose corn syrup. Glucose comes from sugar.

What this study showed is if a person is oveweight and they consume fructose, they are setting themselves up for insulin resistant diabetes. STUDY

More damning evidence against fructose emerged in an important study from the Journal of Clinical Investigation. Researchers in California recruited volunteers to drink a glass of Kool-Aid with every meal for 10 weeks; half took their soft drinks sweetened with fructose, the other half with glucose. By the end of the study period, both groups had put on weight, but the subjects getting fructose had more visceral fat-the kind that adheres to our organs and is associated with heightened risk for atherosclerosis, cardiovascular disease, and type 2 diabetes. The fructose group also showed higher levels of LDL cholesterol and lower insulin sensitivity.

WHY is High Fructose Corn Syrup BAD - it is not identical to regular table sugar

Because It's Actually Worse Than You've Heard

Because of the way that high-fructose corn syrup (HFCS) is made, it's sugar molecules are different than less highly processed sugars, including plain table sugar. In table sugar, the glucose and fructose molecules are paired in 1-to-1 fashion, bonded together. When sucrose enters the stomach, the glucose and fructose molecules are cleaved and sent on their way to either the bloodstream (for glucose) or to the liver (fructose). HFCS on the other hand has unbound glucose and fructose molecules. While I'm not exactly sure of the mechanism, these unbound sugars hit the bloodstream as reactive compounds known as carbonyls.

Reactive carbonyls, which have been linked to tissue damage and complications of diabetes, are elevated in the blood of people with diabetes. A single can of soda, however, has five times that concentration of reactive carbonyls. Old-fashioned table sugar, on the other hand, has no reactive carbonyls because its fructose and glucose molecules are "bound" and therefore stable, unlike the "unbound" molecules of HFCS. This causes alot of inflammation and tissue damage. I.E...coronary heart disease. Is this why we are seeing children as young as 12 years old already with coronary heart disease?

Fructose requires processing in the liver, as opposed to glucose which can pass directly into the bloodstream for energy or storage. The liver turns fructose into triglycerides. But why does this matter? Too much fructose can lead to leptin resistance and too high trigylcerides causes inflammation and damage to the arteries and causes plague buildup.

Other studies have shown that elevated triglycerides impair the transport of leptin across the blood brain barrier. The researchers hypothesize that the elevation in triglycerides produced by fructose prevented leptin from reaching the brain. If leptin does not reach the brain, the brain will not send out the signal to stop eating. It also slows down thinking processes, i.e. is this why kids fall alseep in class after lunch?

So now we know that triglycerides are a major risk factor for heart disease, which in turn keeps the brain from recognizing the "stop eating" signal. When the body stops responding to leptin, appetite runs rampant. Further, fat storage is increased after fructose ingestion.

The researchers found that lipogenesis, the process by which sugars are turned into body fat, increased significantly when as little as half the glucose was replaced with fructose. Fructose given at breakfast also changed the way the body handled the food eaten at lunch. After fructose consumption, the liver increased the storage of lunch fats that might have been used for other purposes.

Too much fructose decreases the body's response to leptin's signal to stop eating. Second, fructose increases fat storage. So you eat more and the body stores more fat. Any wonder why we've been getting fatter in America?

Contrary to what the Corn Refiners Association wants you to believe, it's far from natural. The process to make HFCS is complicated and chemical-laden
by the way and that is for a completely different article.

Sodium

How much sodium should be consumed daily?

The answer depends on whom is setting the recommendations.

According to the 2010 USDA which they are still using old recommendations of sodium content in foods from 2005-2006USDA 2010 Dietary Guidelines

Maximum intake per day at 2300 milligrams. * For persons under 51 years old and for children it is 1,500 milligrams.

However, the 2009 Baylor Institute of Medicine sets the Adequate Intake for sodium at:

1000 mg a day for children ages 2 to 3

1200 mg for 4 to 8

1500 mg per day for boys and girls ages 9 to 18

Dietary surveys show that children consume more sodium than the amount recommended. Sodium intake is related to overall calorie intake. For example, calorie intake is higher among males than females, and intake of sodium is also higher among males than females.

In January 2010, the American Heart Association modified its recommendation about maximum sodium intake. The new recommendation is that everyone reduce the amount of sodium in their diet to less than 1,500 mg per day. This new guideline hopes to reduce the rate of high blood pressure in the population. Yet, the USDA has not lowered their quidelines pertaining to food services for schools.

According to the American Heart Association, 97 percent of all children in the U.S. are eating too much salt (sodium chloride).[2] In addition, most of the sodium we consume does NOT come from adding salt to food. Rather, we are getting it from the various kinds of processed foods we eat, including packaged kids snacks and meals.

I believe the Bayor Institute of Medicine recommendations are more accurate because of the many studies they have done that have shown the negative
health results of higher levels of sodium in the diet. Baylor Guidelines

Okay, now that you know about hydrogenated oils, different carbs, high fructose corn syrup, and sodium, lets add up the totals
for the items listed above for breakfast and lunch.

Now you've learned about carbs and how they break down into sugars. The higher the carbs, the higher the sugar or I should
say high fructose corn syrup. One carb gram equals 1/4 teaspoon of sugar. 4 grams of carbohydrates equals 1 teaspoon of sugar or high fructose
corn syrup. All frozen heat to serve processed foods sold to schools use high fructose corn syrup instead of sugar because it is
sweeter to make the food addictive, but most importantly cheaper than sugar, that is the food companies use it.

I requested an ingredients list from the LAUSD food services to verify what is actually in the breakfast sausage biscuit and these other menu items but have yet to receive the list.

* In addition, it has 28 carbs, which is probably due to high fructose corn syrup added which is used by commercial food servicers to the flour
of the biscuit. It also most likely has these ingredients in the biscuit

This means with the items eaten above for breakfast and lunch, the student has consumed approximately
27 teaspoons of sugar and 2,307 milligram of salt. This does not count any snack or dinner student will eat at home later.

Baylor Institure of Medicine recommendation daily sodium intake is:

1000 mg a day for children ages 2 to 3

1200 mg for 4 to 8

1500 mg per day for boys and girls ages 9 to 18

The student just with breakfast and lunch at school has already consumed anywhere from 807 milligrams to as as 1,307 more sodium ( salt )
than they should in a day, and that does not include any snacks or dinner they will eat at home.

Let's replace the Beef TACOS Entree for the Chicken Breaded Chicken for Lunch and see how much the sodium increases. Keep in mind
we are only looking at two meals and only these items that I have shown. If the student eats any snacks, fruits, they will consume additional
salt and fructose. And they still have dinner to eat at home where they will consume for salt, sugars and other deadly toxins in processed
food or fast food they may eat at home.

Everything else above is eaten for the day, we are just exchanging the Beef Tacos for the Breaded Chicken Sandwich.

Total sodium now between breafkast and lunch, ( 3,117 total sodium between both meals ) is 1,617 to as much as 2,117 more sodium intake for the day just for breakfast and lunch depending on age recommendations by Baylor Institute of Medicine of maximum daily sodium intake. This is 110% more sodium for teenagers 9 to 18 years old and 160% more sodium for children daily than they should have already just in these two meals according to
Baylor Institute of Medicine recommendations. I guess the LAUSD simply ignores one of the most pretigious health centers in the world.

The sodium in just the tacos alone is within 33 milligrams in just one meal of Baylors recommendations of 1,500 for teenagers 9 to 18.

Total carbs of above menu items = 121 carbs with milk and roll = approximately 16 teaspoons of sugar

By the way, (1) can of a soft drink sweetened with high fructose corn syrup is the equivalent of 12 teaspoons of sugar.

No sugar content is listed on school menu items !I wonder why?

There.....

you have some of the facts above. I haven't even touched on the other areas of fats, hydrogenated oils of what
is in these already prepared frozen processed foods that are being served students in the schools in Los Angeles. The school
menu lists cereal, these can contain up to 25 grams of high fructose corn syrup. Since none of the nutrition listings for any of the
menu items discloses sugar grams, this should be of great concern to parents and demand is be posted. I estimated the number of teaspoons on items
based on carbohydrates and similar processed food items.

I am calling upon the LAUSD to list sugar content of each food item on their menu as well if the item contains hydrogenated or partially hydrogenated oils of any type and the type of oil in the food. Parents have the right to know how much sugar you are feeding them daily!

Was Jaime Oliver correct about the amount of sugar being consumed by students in Los Angeles Schools. 100%
and probably even more.

The bottom line is, there is a very serious problem with the food that is being served students in the Los Angeles Schools.
We have children as young as ten years old developing diabetes, heart disease, learning problems, all because of poor diet they
are receiving in these schools pre-made processed chemically laden frankenstein food !

Every parent should be outraged that their children are being given health problems because of food I would not feed my pet animals !

Now that you have been empowered with the facts, get behind Oliver and get him into your schools Los Angeles
to correct this travesty. The future of your children's health is in your hands now that you know the facts. In addition,
your health as well now that you know.

Get behind Jaime Oliver's FOOD REVOLUTION Californians and help him to help you feed your children healthier foods in school.

Postassum Sorbate is used mainly a perservative, but it is also a pesticide. It is actually potassium SALT of sorbic acid.
Anothewords, another salt. It is also added to items such as shampoos, conditioners, lotions and cosmetics to help extend shelf life.Pesticide Listing. Yet, the FDA considers is GRAS, meaning considered to be safe because of its long term safety record because no one has filed a complaint with the FDA that it has caused an illness.
A study published in 1999 by Professor P. Piper used modified yeast cells to demonstrate the effects of potassium sorbate and sodium benzoate on the respiratory capabilities of the cells. The author concluded that the test substances produced a significant number of respiratory-deficient yeast cells which indicates that damage is occurring to the mitochondrial DNA in the yeast cells. Other studies have shown the following: Allergies and immunotoxicity. Organ system toxicity (non-reproductive), Irritation of the skin, eyes, or lungs.

Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing postive mutation results in the cells of mammals. Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals. No long term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative. However, based on short-term carcinogenic and toxic effects, is it worth the risk of eating this to find out? What about your children eating this? Want to take the risk?

Sodium Benzoate

It can convert into lethal carcinogenic poison when combined with absorbic acid. Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria. "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether." he stated.

"The food industry will say these compounds have been tested and they are complete safe," he said. "By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago."

Sodium Benzoate, as most other preservatives, should not be ingested in any quantity. This toxin is banned from all foods and drinks for children under three, and is currently being phased out of all Coca-Cola products.

Artificial Colors/Flavors

Artificial colors and flavors such and blue 1, blue 2, yellow 5, yellow 6, red 3, red 40, and others are found in many types of ice cream, especially commerical varities. Artificial flavor means it is derived from a chemical made in a laboratory and has no nutritional value. Researchers have determined that artificial colors (especially when paired with sodium benzoate) increase levels of hyperactivity in preschool and older children within the general population. They have also been found to provoke asthma attacks and have links to thyroid tumours. Coincidently, artificial colors are very prevalent in ice cream products which are directly marketed to children.

Every single artifical color in the food industry has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, and reproductive toxicity and cancer.

MSG - Monosodium Glutamate - from the glutamate.

High doses of glutamate can under certain circumstances be neurotoxic (Olney, 1969), and by the reported occurrence of distressing symptoms after the consumption of Asian foods, generally known as Chinese restaurant syndrome. As glutamate is an excitatory neurotransmitter, its potential for neurotoxicity has been studied extensively. In 1957 it was
shown that injection of glutamate into suckling mice resulted in degeneration of the inner neural layers of the retina (Lucas and Newhouse, 1957). Later work showed that neuronal destruction also occurred in several regions of the brain in mice after glutamate was parenterally administered (Olney, 1969). Neurons are destroyed by excessive activation by glutamate
of excitatory receptors located on the dendrosomal surfaces of neurons (Olney, 1989).

The most sensitive areas of the brain are those that are relatively unprotected by the blood-brain barrier, notably the arcuate nucleus of the hypothalamus. In a detailed analysis of the literature on the neurotoxic effects of
glutamate in several species, JECFA (1988) concluded that parenteral administration of glutamate results in reproducible lesions in the central nervous system.

MSG Can Cause Asthma

In fact, a significant negative correlation was found between MSG dose and adverse symptoms. In another study, six adults who believed themselves to be sensitive to MSG were challenged with MSG (6 g) or placebo in a strongly flavored drink to mask the MSG in a double-blind study (Kenney, 1986). Four of the six did not react to either MSG or the
placebo, whereas the other two reacted to both.

Triggering of asthma was another, and potentially more serious, symptom of the MSG Symptom Complex listed by FASEB (Raiten et al., 1995). A recent review by Stevenson (2000) analyzed six studies on asthmatic patients, and has pointed out a number of deficiencies. Two studies indicated that single-blind administration of MSG (1.5 to 2.5 g) was associated with bronchospasm in 14 of 32 (Allen et al., 1987) and 2 of 30 asthmatics (Moneret-Vautrin, 1987). However, the subsequent four studies, employing double-blind approaches, showed no incidence of bronchospasm after MSG ingestion in a total of 45 asthmatic patients (Germano et al., 1991; Schwartzstein et al., 1987; Woessner et al., 1999; Woods et al., 1998). Clearly there is a need for further study in this area to clarify the inconsistencies,

MSG can also exacerbate urticaria, (HIVES).

Carrageenan

Carrageenan is another emulsifier and stabilizer. It comes from algae or seaweed extract common in the Atlantic Ocean. It is typically extracted from natural sources using powerful alkaline solvents. Carrageenan is often touted as 100% vegetarian and natural. So does that mean it's safe? Just because something comes from a natural source does not mean that it is safe. There are also natural sources of MSG and Aspartame which are chemically identical to the artificial brands. These are equally poisonous to humans as those marketed in the food industry.

Several studies on humans have demonstrated that digestive enzymes and bacterial action convert high weight carrageenans to dangerous low molecular weight carrageenans and poligeenans in the human gut. These carrageenans, even at low doses, have been found to destroy human cells and are linked to various human cancers and digestive disorders. It has also been shown to cause kidney damage in animals.

Carrageenan has also been found to impair and depress cell-mediated immunity and cause the proliferation of tumour growth. The mechanism responsible for carrageenan-induced immune suppression is believed to be its selective degenerative effect on white blood cells.

Xanthan Gum

Xanthan gum is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. One of its most remarkable properties of is its capability of producing a large increase in the viscosity of any liquid by adding a very small quantity of gum, usually less than one percent. For this reason, it is used as an emulsifier in a very large percentage of ice creams around the world.

As a polysaccharide, one of the problems with this food additive is that it is typically made from corn. People who have corn allergies may not be aware that these additives can cause diverse reactions when consumed. Moreover, a very large percentage of corn around the world is now genetically modified (GM) which is then reflected in the production of many types of xanthan gum. GM foods are a cause for great concern.

Some people develop an allergy to conventional xanthan gum, with various gastrointestinal symptoms such as bloating, gas, and diarrhea. Even consumption of a very minor amount can lead to days and days of recovery and many trips to the bathroom. For others a xanthan reaction can also precipitate migraine headaches and skin itchiness. Could this be why children are increasing with allergies?

Plant sourced organic xanthan gum is non GM and non corn-derived without any chemical reproduction in a laboratory. Some people who develop reactions to synthetic xanthan sources and then consume organic sources experience no symptoms at all. If the xanthan gum is not labeled as organic, avoid the product.

Distilled monoglycerides

These are nothing more than hydrogenated oils and we all know how bad hydrogenated oils are for the body.
Mono-diglycerides are made from hydrogenated oils. They are an anti-aging preservative to increase shelf life just like why hydrogenated oils are used by food manufactureres. Read my article, Mono-Diglycerides - A New Name For Hydrogenated Oils Mono-diglycerides are emulsifiers and all emulsifiers
have to be hydrogenated to separate the fatty acids in the oils.

Distilled monodiglycerides are Emulsifiers (E 471), usually made from vegetable fats (triglycerides) by splitting off two of the three fatty acids. They are used to prolong the shelf-life of the goods and produce a fine-textured crumb. Distillation separates off the by-products (glycerol, fatty acids, diglycerides) occurring in the production process in order to increase the concentration of monoglycerides (e.g. to 90%).

Find detailed product information for Emulsifier / Glycerol Monostearate, Distilled Monoglycerides, Stearic Acid and other products from Guangzhou Hanglian, China. This is where most of the food manufacturers purchase them from. They are glycerols, basically stearic acid.
Distilled Mono-Diglycerides

Stearic Acid

Stearic Acid is Harmful to Liver, Causes Cell Death and Depresses Immune System

The Townsend Letter for Doctors and Patients, in July 1999, says that stearic acid prevents absorption and also "might be harmful to the liver."

Cell death was induced by stearic and palmitic acid." PMID: 12562519 (PubMed) Ulloth, JE, Casiano CA, De Leon M., Department of Microbiology and Immunolgy, East Carolina university School of Medicine.

The addition of palmitate or stearate to cultured cells led to activation of a death program with a morphology resembling that of apoptosis. Palmitates and stearates caused cardiac and other types of cells to undergo programmed cell death.

Make no mistake, mono-diglycerides are not nutritious in anyway. Their only purpose is to improve volume, uniform structure and develop the right meltdown characteristics and to make more profits for the company. Regardless of their quantity, the inclusion of hydrogenated oils in any food product is only detrimental to our health and their adverse effects are well documented. Avoid any ice creams (or any food products for that matter) with mono-diglycerides.

Polysorbate 80

* note: all of the polysorbates come from the same source, sorbate, whether it by "60" or "80" or just sorbate.

Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock which can kill. According to Annals of Allergy, Asthma and Immunology, Volume 95, Number 6, December 2005 , pp. 593-599(7), "it is of current relevance as a 'hidden' inductor of anaphylactoid reactions", and "Polysorbate 80 was identified as the causative agent for the anaphylactoid reaction of nonimmunologic origin in the patient. The study included a pregnant woman who suffered anaphylactic shock after being given a IV drip of multi-vitamins containing polysorbate 80.

In addition to this, there have been studies in Food and Chemical Toxicology which showed that Polysorbate 80 causes infertility. Baby female rats were injected with polysorbate 80 at days 4-7 after birth. It accelerated the maturing of the rats and caused changes to the vagina and womb lining, hormonal changes, ovary deformities and degenerative follicles.

According to the World Intellectual Property Organization, which is part of the United Nations, scientists from the organization are developing vaccines specifically to damage fertility as a method of contraception. A suggested ingredient for the vaccine is Polysorbate 80.

Guar Gum

Guar gum is an emulsifier, a firming agent, a formulation aid, stabiliser, a thickener and even a plasticizer. It is a natural hydrocolloid that is obtained from the ground endosperm of the guar plant. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. The gum functions dynamically and synergistically with xanthan gum by increasing the viscosity of ice cream.

The use of conventional guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s in Canada and the U.S. The guar gum would bind with liquids in the stomach and swell, causing a feeling of satisfying fullness. However, this mass of swollen guar gum would also cause dangerous intestinal and duodenal blockages, as well as abdominal cramps, nausea, flatulence and diarrhea. Guar gum was declared unsafe and ineffective for use as a non- prescription diet aid, but then allowed in small doses in the food supply.

Conventional and synthetic guar gum has been linked through studies to a high molecular weight agent that can cause occupational rhinitis and asthma. Its ingestion may also cause a significant reduction in the absorption and bioavailability of calcium, iron, and zinc.

Organic guar gum containing a high quantity of soluble fiber can be a very good aid to both irritable bowel syndrome and diarrhea. The soluble fiber present in organic guar gum dissolves in water though it is not digested. Moreover, when fully organic, this natural laxative contains no harmful chemicals as found in synthetic and conventional versions and thus has no side effects.

If the guar gum is not labeled as organic, avoid the product.

Sodium Chloride

Used as a pesticide. It can cause hypertension, high blood pressure.

Sodium Gluconate

Acute toxicity to aquatic organisms (fish, daphnia, algae).

Potassium Chloride

Can cause hypertension, high blood pressure. Can build up in the body.

Red Dye 40, Yellow 6, Yellow 5, Blue 1, * All Dyes

All dyes have been shown to cause thyroid tumors, lymphomas, ( cancer ), chromosome gene damage, brain tumors and bladder tumors,
in animals. Studies have shown children can be severely allergic to them causing asthma. In 1985, an effort to
ban them failed. The food lobbyists influenced officials in Washington. Since 1985, their use in foods has INCREASED 300%.
Many of these dyes are in over the counter drugs and also in prescription drugs.

Bleached Flours

When it says bleached - that means chlorine has been used to bleach out the brown color out of the flour. There is chlorine residue left in the flours. What does "enriched" mean?

Enriched Flours

Enriched flour is flour in which most of the natural vitamins and minerals have been extracted. ( They are then re-sold ). This is done in order to give bread a finer texture, increase shelf life and prevent bugs from eating it (bugs will die if they attempt to live off it). Hello - what does this tell you!

Why is enriched flour bad?

When the bran and the germ (the parts of the wheat that contain vitamins and minerals) are removed, your body absorbs wheat differently. Instead of being a slow, steady process through which you get steady bursts of energy, your body breaks down enriched flour too quickly, flooding the blood stream with too much sugar at once. Your body then has to work hard to absorb the excess and stores it as fat. This causes quick highs and lows in your blood-sugar level which can lead to type-two diabetes and obesity. All this and you’re not even getting close to the amount of nutrients that whole grains contain

Modified Food Starch

Any time you see "modified" in front of something, this usually means the source comes from genetically altered food sources. This is just another hidden name also for MSG. These additives also contain MSG: Malted Barley (flavor), Flavors, Flavoring, Modified food starch. Barley malt, Reaction Flavors, Rice syrup or brown rice syrup. Malt Extract or Flavoring. Stay away from anything that say artificially flavored. This means
the flavor is "chemically" made from a chemical and you don't know what the chemical is.

Modified food starch can be made from many different grains - corn, wheat, tapioca, etc. - but for the purposes of this discussion, I'm going to focus on modified cornstarch. The principles are the same for all of the modified starches.

They're not healthy in the respect that they don't add any nutritional value to food, but they aren't harmful. People who have gluten allergies should stay away from this ingredient though, unless a food containing it is labeled "gluten free." Some studies show they can aggrevate IBS or Colitis.

There is virtually no way to find out how the modified food starch used in a product was produced - what chemicals or enzymes were used, if used at all, for example - and the possibility of trace chemical contamination bothers some.

I'll note that people sensitive to wheat or gluten should avoid products with modified food starch as an ingredient unless it specifically states that the product is gluten free or states the specific type of starch used. Many manufacturers will use whatever food starch is cheapest or readily available for their product - corn, wheat, or otherwise.

Sucralose also known as Splenda® is synthesized by this five-step process:

1. sucrose is tritylated with trityl chloride in the presence of dimethylformamide and 4-methylmorpholine and the tritylated sucrose is then acetylated with acetic anhydride,

2. the resulting TRISPA (6,1',6'-tri-O-trityl-penta-O-acetylsucrose) is chlorinated with hydrogen chloride in the presence of toluene,

3. the resulting 4-PAS (sucrose 2,3,4,3',4'-pentaacetate) is heated in the presence of methyl isobutyl ketone and acetic acid,

4. the resulting 6-PAS (sucrose 2,3,6,3',4'-pentaacetate) is chlorinated with thionyl chloride in the presence of toluene and benzyltriethylammonium chloride, and

5. the resulting TOSPA (sucralose pentaacetate) is treated with methanol (wood alcohol, a poison) in the presence of sodium methoxide to produce sucralose.

So sucralose becomes a low-calorie sugar with a complicated process that results in Splenda’s® chemical formula:

You can read the rest of details and research findings explained in laymens terms in:

Dr. Hull's new book - Splenda®: Is It Safe Or Not? can be purchased through Amazon.com: ~ Click Here To Order ~This is a must read - Mothers - make sure you read this for your children's health!

Concerning other issues

Do you remember Sam Walton, Founder of Walmart. He had these huge signs at the front of each store that said, "We only sell what is made in the USA." Within a year after his death, his heirs changed that philosophy that created jobs in America. The signs came down and Walmart started forcing companies to go overseas to make their products cheaper for Walmart. Result, the loss of over ten million jobs over the last ten years. Read my column about those facts and in these other columns:

Global Warming has been an issue of mine since 1997 when I wrote my first columns, alerting my readers to melting ice caps due to carbon dioxide levels increasing in the ice at the poles! In ten years, it has increased over 400%. This is what has been causing the ice caps to melt. All you have to do is view satellite images of the poles from ten years ago to last year, we have lost over 35% of the ice caps. We have lost major ice glaicers all over
the world, providing drinking water and water for farming. In China, they are facing huge food shortages because (4) of their major ice glaciers
providing water for farming in their main farming area have melted! If you have not read my columns over the years, I urge you to and support measures to end man made global warming. And to this day, we still have ignorant, stupid people out there that still say there is not such a thing as
global warming. Good Lord, just look at the weather changes. Do you need to be hit over the ahead to wake up to the truth?

Do you want to die young with a diseased heart?
Develop needless high blood presure?
Develop diabetes type II ?

If not - then you need to watch this new documentary !

THE FILM HAS WON FIVE FILM AWARDS !

Do you care about your health, the health of your children, your family?
Then make sure you read my column:Hydrogenated Oils - Silent Killers
Learn the truth about these deadly oils in our food supplies

Read about Greta Ferebee's and my efforts in a nationwide petition campaign to get these and other toxins out of the food supply. VISIT our website:

*The claims made about these products on or through this site have not been evaluated by the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other healthcare professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

In the United States, medical diagnosis and treatment is constrained by law to be the exclusive purview of state licensed practitioners. The diseases discussed on this site are serious, sometimes life threatening matters. Neither the content nor the intent of this column may or should be construed as the giving of medical advice or as recommending any treatment of any kind. The purpose of this column is to support informed discussions, to provide medical research links and and to help the patient identify the doctors who keep up with advances in their field.